Wednesday, September 22, 2010

Mushroom Dible

(Mantar Dible)

Saute the onion with olive oil for about 2 minutes in a small pot. Than add the rest of the ingredients. Cover and cook for about 20 minutes at low heat until the rice is tender. Do not open the lid! Let it rest for about 5 minutes then serve.

In a sauce pan, melt the butter. Add the flour, stir and slowly pour the warm milk in it while stirring constantly. The milk and flour should blend very well. Then add rest of the ingredients. Cook for about 2-3 minutes at under medium heat while stirring constantly.

Pour the sauce all over the fish, be sure all the fish covered with the sauce. Cover the dish with aluminum foil.

Preheat the oven to 400F (200 C) and bake for about 20 minutes. Place the dish in a serving dish with a large spatula. Spoon out the sauce all over it. Sprinkle some peppercorn all over the fish. Serve Sea Bass in White Sauce with lemon wedges.

Monday, September 06, 2010

Ricotta Baklava

(Lorlu Baklava)

To prepare the syrup place the water and sugar in a medium-size pot. First melt the sugar, bring to a boil. Add the lemon juice, stir. Turn the heat off. Let it cool down.

Take one sheet of Phyllo Pastry, lay it down on the counter with the long side in front of you. Brush with the olive oil. Place the 2nd layer on top. Spread the 1/2 Ricotta cheese along on the long side of the sheet. Fold the top and bottom ends over the filling. Continue to fold until it's finished. Finish all the sheets. Now you have 2 logs filled with Ricotta cheese.

Brush with the olive oil all over the tops. Then cut the logs in 3 cm wide pieces. Place on oiled oven tray or oven proof dish (I used 3L (13x9x2") Pyrex casserole dish)

Preheat the oven to 400 F (200 C). Bake for about 25 minutes until the tops turn to a golden colour. Immediately pour the lukewarm syrup all over evenly. Let it cool down.

Sprinkle some ground pistachios over the tops. Then serve this traditional Ricotta Baklava dessert at room temperature.

Mix all the kofte ingredients using your hands in a large bowl. Divide it into 15 pieces and give each a long shape, as shown in the picture. Pour the liquid oil in a frying pan and heat it up. Place the flour on a plate and roll each Kofte in it. Fry the Kofte evenly for about 3-4 minutes. Afterwards, place them on a paper towel to soak up extra oil.

Peel the eggplant skin in strips lengthwise. Cut the eggplant vertically about 0.5 cm thick. Sprinkle some salt all over the slices, wait for 15 minutes. Then, dry with a paper towel.

Pour the sunflower oil in a large skillet. Fry both sides of the eggplants until the colour turns medium brown. After frying, place the eggplants on a plate with a paper towel to soak up any extra oil. Cut the eggplants to wrap each köfte. Then wrap them individually. Arrange in a casserole dish. Put one slice of tomato on the top of the each köfte. Place the green peppers to the top. Mix crushed tomato with hot water. Pour it into the side of casserole dish.

Preheat the oven to 375 F (180 C). Place the dish on the middle rack of the oven. Cook for about 30 minutes. Serve it while still warm with Bulgur Pilaf.